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mama is one of my favorite brands of instant ramen. it’s my go to meal when im too lazy to cook anything else and reminds me of my childhood. me and my brother would eat this religiously as children. on my last trip to visit him in NY my mom forced me to carry two boxes of this stuff up for him. yes, i even eat this for breakfast sometimes like today. i added in some chinese cabbage and an egg to jazz it up a bit.

ramen. it’s never been the same for me since i watched tampopo. this stuff is life crack to me. me and the bf are definitely goma tei freaks. sorry tenkaippin, at least your garlic condiment is awesome.

just thought i’d share a view from my room of our little garden growing in the back. to the left is a bunch of lemongrass and to the right are some tomatoes. hopefully the bugs don’t get to them this time.

ok, this one didn’t turn out that great but next time it will! i had some honeydew melon in the fridge and thought i’d try to make it into a smoothie. it came out ok, just not really that sweet. next time i’m gonna try to add some haupia sorbet and less ice and see how it turns out. maybe even add in some mint? hmmm… or maybe a splash of midori too? 😉

yum yum yum. i’ve always wanted to try to recreate this at home. even though it is fried, it’s a pretty refreshing light dish.

what you need:

potato starch

dashi stock

grated daikon

green onions

mirin

shoyu (soy sauce)

sorry i don’t have real measurements, i kinda just eyeballed some recipes that i found online.

1. get your tofu (i used medium firm) and get as much water out of it as you can. i wrap mine in a paper towl and place a heavy cutting board on it. i checked the towel about 4 times and keep wringing the water out till there’s hardly any left.

2. cut your tofu up. i made mine into about 2 to 3 inch pieces.

3. coat your tofu in potato starch and shake off excess.

4. fry in oil about 2 minutes on each side. after frying, place tofu on paper towel to get rid of excess oil.

5. take about 2/3 cup of dashi stock and add to it a spoonful of mirin and shoyu.

6. grate as much daikon as you like. i like LOTS! cut up your green onions.

7. place tofu in bowl and pour dashi mixture in and top off with daikon and green onions. you can also add in bonito flakes but i didn’t have any at hand.